Flagship restaurant SEZANNE mixes elegance with comfort and warmth
"Technique is of course important, but guests come back for an experience that feels like a comforting embrace," says Daniel Calvert, executive chef at SEZANNE at the Four Seasons Hotel Tokyo at Marunouchi which is scheduled to open on July 1. (Photo courtesy of Four Seasons Hotel Tokyo at Marunouchi)
Only 33 years old, Daniel Calvert has already spent more than half of his life working in kitchens.
By the time he was 23, he was already cooking at the highest level -- as Thomas Keller's sous chef at Per Se in New York -- before moving to Hong Kong in 2016 to open neo-bistro Belon for which he later earned a Michelin star.
